How to Make Peking Duck
From VideoJug:
VideoJug: How To Make Peking Duck
Thought I’d post this as I haven’t had the chance to post about making Peking Duck at home. It’s not exactly what you’ll get at the restaurant, but it’s pretty darn close. My recipe’s a bit more involved, so this should make you guys looking to make things easier happy!
Stef,I made this with moo shu wraps before. And instead of hoisin sauce, I used Chee Hou sauce -a must for duck meat marination in the cantonese cuisine. You made this so easy. Moreover, you got that cool videojug going, great job !
You’ve just reminded me of another long-forgotten wraps hehe..Cheers ! 
This looks delicious, just that it takes a long time to make! Marinating overnight, steaming for 3 hours, cooling for 5 hours… I think I’ll just pay the premium to eat at the restaurant
oooh, chee hou sauce, yum!!! we haven’t done wraps for a while, because of the wheat. but i am CRAVING!!
LOL, simcooks. lucky for you if you have a restaurant nearby that does a proper one. i have to drive at least a couple of hours to get a fairly authentic one. and i do like the challenge of “copying” it at home, even when the results aren’t 100% great.
The restaurant I went to has Peking Duck, BUT it came with “bao” skin instead of pancake! I prefer your version, definitely. I’ll just have to watch your video over and over again, wipe my drool and swallow my saliva. :p
Great!
Is my favourite when i go to launch to a chinese restaurant. i will cook it!
Stef can cook, so no problem satisfying your cravings there, doesn’t matter how far you live hehe
Where exactly are you located ? oh, on the wraps, sometimes I cheat, using Mission’s low carb multi-grain wraps 
If u ever get to that authentic place you’ve mentioned, ask them for “double folded buns”,just the one simcooks mentioned, it goes really well with peking duck. Cheers ! 
This is something I have not had for a long long long long time. I like Peking duck very much. But it’s so much work. *salute you*
Your peking duck very generous in servings too. Usually, those in chinese rest. just give so little duck meat&skin….and one table, each person at most can eat two rolls (one roll per person is the norm)…